White Beans with Broccoli Rabe and Lemon

italian bean side kid-friendly quick & easy low cal high fiber lunch healthy broccoli rabe bon appétit pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

Alison Roman

Makes 4 servings

Source

Ingredients

3 tablespoons olive oil

1 small lemon, very thinly sliced, seeds removed

2 anchovy fillets packed in oil

4 garlic cloves, thinly sliced

1/2 bunch broccoli rabe, chopped

Kosher salt, freshly ground pepper

2 15-ounce cans cannellini (white kidney) beans, rinsed

1/2 cup fresh flat-leaf parsley leaves

2 tablespoons finely grated Parmesan, plus more for serving

Crushed red pepper flakes (optional)

Method

Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.

Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.

Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.